Wednesday, February 25, 2009

Balls have always been problematic for menu and recipe writers. You can't write "Pork Balls" on a menu, you have to write "Pork Meatballs." Even though there would be no possibility of confusing these Bison balls with the reproductive parts of a male buffalo, the "balls" would never be written without the "meat." Well, I think it's high time this practice is sacked.

Are we still so immature as a nation that we can't just serve balls? Do we have to keep adding those extra letters for fear some 15-year old can't control his giggling at Hooters? Besides, now that 72% of all information (my estimate) is transmitted via text message, I would think we'd all benefit from chopping off a couple letters, e.g., MMA Tonys 4 bison balls.

This recipe is inspired by the retro classic, cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination. I chose bison as the meat due to its lower fat, and slight subtle gaminess. The very simple, spicy-sweet sauce with the savory bison balls makes a great pair.

These can be used for a main course over some rice, but are really great served as an Hors d'oeuvre at a party. Just make sure you make enough. These are very addictive, and you don’t want to leave some of your guests hanging. They could get testy. Enjoy!

Nice use of double entendre. These look tasty, though an actual demonstration on how to cook real cows testicles would be nice. Another offal i'd like to see would be a sweetbread recipe. Perhaps in the future.

Well, it looks like you've just blogged yourself off of Nancy from Ohio's Christmas list. Nice going.

Incidentally, I kinda agree with her. I mean, if you really read today's blog and listen to it closely, I'd think you were trying to subversively trick us into thinking filthy thoughts... It's the worst kind of subversive too, the kind that you don't even know is being done.

And have you ever played one of these videos backwards?! For shame, Chef John... for shame.

Chicken Breasts! PorkLoins! I looked up the real meaning of "Giambotta"... The jig is up, Chef John.

And while your blog on "How To Enjoy A Salad Without Dressing" was delicious, I felt ashamed, and demeaned, and-and-and cold. My face was beet red when I sat down to eat it and realized what you were doing. As was my mother-in-laws' when she walked into the room.

Hey, may I suggest a simple way to go around the stark shock of the word "BALLS" showing up on your menu: Use another language! A short trip to Google translator has these and more:

Bola-FillipinoPallot-FinnishPalle-ItalianBoules-FrenchBalle-GermanBallen-DutchBale-PolishBile-Romanian (Hmm, maybe not this one though, eeww.)Bollar-Swedish

The other languages were font-twitchy and wouldn't show up here, but you get the idea. The IQ's of those who'd be offended, why they'll never even pick up on it! However, they will be the first one yelling about how the dish being served is just meatballs though...

Hey, may I suggest a simple way to go around the stark shock of the word "BALLS" showing up on your menu: Use another language! A short trip to Google translator has these and more:

Bola-FillipinoPallot-FinnishPalle-ItalianBoules-FrenchBalle-GermanBallen-DutchBale-PolishBile-Romanian (Hmm, maybe not this one though, eeww.)Bollar-Swedish

The other languages were font-twitchy and wouldn't show up here, but you get the idea. The IQ's of those who'd be offended, why they'll never even pick up on it! However, they will be the first one yelling about how the dish being served is just meatballs though...

I make balls all the time and yes people get testy when I don't have enough. Scott don't worry if they are too big, sometimes bigger is better. In Madrid there are tasty bull's balls at the market. Chef loved the drum roll in the video.

I do many balls at one time, so that I can enjoy some balls right away, and still have some for later. I did a lot of balls for my mother last week, so that she'll be able to enjoy them when I'm not there.

I prefer to do balls in the oven, which leaves my hands free to do other things.

I love saucy balls, and hope you'll blog about them again, because I love variety when it comes to balls.

I am a regular visitor to your site. Thank you for the wonderful easy to cook Bison Meat balls,

Well, I am writing from india so bison meat is not available here. I guess I can use bufflo meat, which is commonly availabe.

The other thing I wanted to consult is about Orange Marmalade. It is available, but I am not sure if it will be really liked in India. Are there any other alternate like pickled lemons with some honey??